Author Description

Functional Foods in Health and Disease (FFHD) is a peer-reviewed open-access international journal featuring cutting-edge biomedical research that can lead to the development of functional food products. FFHD is indexed in Scopus and has had a rapidly growing citation score. As established by the FFC, functional foods are “natural or processed foods that contain biologically-active compounds, which, in defined, effective, non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, to promote optimal health and reduce the risk of chronic/viral diseases and manage their symptoms." A small but rapidly growing field, functional food science can help manage chronic and viral diseases, as well as promote general wellness. The journal is an excellent resource for students, professors, food industry professionals, food scientists, nutritionists, dietitians, public health professionals, government officials, and food product developers looking for the latest functional food advancements. Our monthly print issues are great resources for university and school libraries, as students, professors, and researchers alike can access the most recent, up to date research related to functional food science.